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Quick help needed - can I omit the Sherry?

j
JennyHunter Feb 19, 2009 04:13 PM

Hi everyone,
I am making Gourmet's recipe for Chicken Divan right now to take to my grandparents for dinner tomorrow night. I've never made it before. It calls for sherry, and I just realized I don't have any. Should I just leave it out or replace it with something else? I have all other types of wines, vinegars, OJ, apple cider, and other pantry staples (I think). Any quick help would be great.

  1. m
    maisonbistro Feb 19, 2009 04:23 PM

    Leave it out. No biggie. Don't stress it - recipes are just guidelines anyways that you can tweak to your liking (well, not so much for baking/desserts). I'm sure it will be delicious.

    1. goodhealthgourmet Feb 19, 2009 04:25 PM

      any chance you have brandy, Marsala, or sweet vermouth on hand?

      1. MMRuth Feb 19, 2009 04:55 PM

        I might just use some white wine or dry vermouth, but wouldn't fret about it either.

        5 Replies
        1. re: MMRuth
          c oliver Feb 19, 2009 05:21 PM

          I don't keep sherry so generally substitute white wine. But thanks to CH I now know that I can use vermouth also. I think that's a great idea.

          1. re: c oliver
            MMRuth Feb 19, 2009 05:24 PM

            One thing that I do find frustrating is that often a recipe will call for "sherry" without specifiying whether a dry (fino etc.) or sweeter one is called for. That makes it more difficult, I think, to substitute, unless one know a priori what flavour profile is called for.

            1. re: MMRuth
              goodhealthgourmet Feb 19, 2009 05:57 PM

              this particular recipe calls for medium-dry sherry - i looked it up on Epi before making a suggestion.

              1. re: goodhealthgourmet
                MMRuth Feb 19, 2009 06:02 PM

                Ah - that was smart of you!

            2. re: c oliver
              kchurchill5 Feb 19, 2009 06:00 PM

              I keep all three, I use them all the time. Sherry a lot in cream sauces along with white wine. I think I cook with more rather than drinking it.

          2. kchurchill5 Feb 19, 2009 05:29 PM

            A little twang and taste to me is important, marsala, brandy or white wine. White being my first choice, marsala second. If not just a little more broth, but it is great to add something. I keep 10 or so bottle of those little bottles in my cabinet with brandy and wine just in case. Also, Vermouth as before will work too. Don't worry, it will still bee good, Vodka also works

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